Probably, it sounded like this in Russia just a few centuries ago from the mouth of the hospitable host an invitation to have a cup of honey drink before a meal. "Medoc", "honey" - so the Slavs called the drink, which we today call the mead. Aboriginal Slavic drink, mead has a rich history and no less unique cooking recipes. "Roll out a barrel of honey", "treat me with honey" - we know these expressions from bylina and legends. And these phrases have a real basis. The fact is that the etymology of the phrase "staked honey" goes back to the actual process of making the drink, when the traditional product of beekeeping by medostav perekbrazhivayas a few years (from 5 to 20) in strong oak barrels buried deep under the ground, and, in the end, acquired with anything incomparable taste, fortress and aroma, as well as healing properties.

He had a drink and a deeply sacred meaning: in the beliefs of our ancestors he associated with the afterlife, the spirits of his ancestors; was often used as a very effective tool for magic, fortune telling. As a ritual drink, which the Slavs shared with the gods (that is, they poured a portion of the drink to the gods at the beginning of the meal), the honey was an indispensable and obligatory drink on the table - whether it was about commemorative trivialities, festive feasts or daily meals. And honey was supposed to be drunk at the beginning of the meal, before any other food. To some extent, the use of honey was associated with the ritual of transition to another world - therefore, quite often the deceased person was called "intoxicated". Our ancestors believed that honey (mead) is a divine drink that gives immortality and wisdom. With the passage of time, the formulation was changed, the methods of preparing honey became different: thus, in parallel with the method of medostav, our ancestors began to try to cook honey. This shortened the preparation time of the mead (the drink was prepared in just a month), but required the introduction of such a procedure as boiling - that is sterilization of the product. By the 16th century, honey-making finally replaced medostav as a method of preparing honey, and after a century and honey itself, it lost its position as one of the most popular (along with kvass) Slavic drinks, unable to compete with wine. Only in the middle of the XIX century honey had a "second wind": the traditions of honey-growing began to revive, actively and everywhere to cook honey, calling it, however, otherwise - mead. Delicious, useful, original, nothing like a drink today is experiencing a second glory: the old recipes are being restored, the technology of cooking mead. Specialists of the company "Rose of the Winds" fully know the recipe for making mead, make high-quality modern equipment for cooking mead and other traditional drinks - for example, kvass. Turning to the company "Rose of the Winds" and ordering equipment for the production of mead and kvass, you can be sure that you will receive a full range of services of qualified specialists who will help you in the shortest possible time to start a honeysucky plant (kvassovarny plant) and make a profit.